Name: Ginger glaze
Yield: Makes 1 litre
Cuisine: Indian
Ingredients: 60 ml vegetable oil; 1 teaspoon fennel seeds; 1 piece cassia bark; 20 ml sesame oil; 100 ml Stone’s Green Ginger Wine; 30 ml Chinese Shaoxing rice wine; 20 ml Ginger Juice; 2 litres jellied Duck Stock; 1 tablespoon shredded drained Pickled Ginger; 1 star anise; 1 red bird’s-eye chilli, split; 1 tablespoon shredded ginger; 3 cloves garlic, chopped; 1 brown onion, chopped; 2 green onions, chopped; 1 teaspoon Sichuan peppercorns

Preparation info

Makes
1 litre

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

This sauce was designed to accompany the now-famous Five-spice Duck and Shiitake Mushroom Pies, a constant on the Paramount menu.

It builds on the essential flavours used in the pie, giving the dish an added dimension in flavour and texture. The sauce can also be used with other poultry or meat when the pervasive flavour of ginger is desired.